Lexington’s streets are buzzing with food trucks. If you’re thinking about starting your own, there’s more to consider than just your menu. Knowing your way around mobile food business laws is crucial in setting your food truck up for success.
A food truck business’s legal checklist
Before you can serve your first customer, you’ll need to check these boxes:
- Secure a business license from Lexington City Hall.
- Have your truck inspected and approved by the Lexington-Fayette County Health Department. They can provide you with a mobile food facility permit.
- Make sure at least one person working has food manager certification.
- Register your truck as a commercial vehicle with the state.
- Buy both auto and business insurance as required by law.
These are the basics, but you might need more permits depending on your plan.
Figuring out where to park and serve
Knowing where you can set up is crucial. There are rules about where you can set up shop:
- You should check if there are local time restrictions or zoning laws that limit operating hours on public streets. See if you can catch the lunchtime crowds on Main Street.
- Private properties, such as the Lexington Farmers Market, are off-limits without the owner’s explicit written permission.
- You’ll need a specific permit for special events, but the crowds are worth it.
- You should keep a fair distance from nearby restaurants during their open hours unless you have their permission. Be a good neighbor.
Don’t risk your business. Failing to follow these rules can lead to severe penalties, including fines and permit suspension.
The health department also released guidelines for mobile food units. They covered provisions on health, safety and how to operate. It’s a good idea to discuss these with a business law attorney to ensure you’re meeting legal requirements.
Starting a food truck can be exciting, but the laws governing them can often change. This may spell a headache for the unprepared. Check with the city and health department often to stay up to date. With good planning and knowledge of the rules, you can focus on what’s most important – making delicious food that keeps people coming back for more.